Halocline Dubbel - tank one

Brewer:	Karst & Joe		Email:	wwood285@earthlink.net
Beer:	Halocline Dubbel - tank one		Style:	Belgian Dubbel
Type:	All grain		Size:	3 gallons
Color:	34 HCU (~17 SRM)		Bitterness:	17 IBU
OG:	1.067		FG:	1.010
Alcohol:	7.4% v/v (5.8% w/w)
Water:	50% distilled 50% well water with 1/2 tsp of gypsum adjust mash pH to 5.2 with citric or phosphoric acid
Grain:	5.5 lb. Belgian Pilsner 8 oz. Belgian CaraMunich 4 oz. Belgian Special B
Mash:	75% efficiency
	20 minute protein rest after doughing in grain followed by a 90 min 145°F mash
Boil:	90 minutes	SG 1.050	4 gallons
	6 oz. Cane sugar (Turbinado) 6 oz. Corn sugar (Glucose)
	Irish Moss last 15 minutes of boil
Hops:	0.5 oz. Saaz (3.75% AA, 70 min.) 0.25 oz. Styrian Goldings (5.5% AA, 20 min.) 0.25 oz. Tettnanger (aroma)
Yeast:	Pitch one liter starter of wyeast 1388 use WLP 530 Abbey for bottle conditioning
Carbonation:	Prime with 1/2 cup of table Sugar, Belgium Candi sugar or Glucose Bottle in approx 16 750 ml Bottles
Tasting:	This is a slightly modified recipe from Oct 2003 BYO The origional was "Dubbel Halo Ale" and used 8 oz of Crystal 120 Half pound of sucrose and half pound of glucose 5.6 AAU Styrian Golding for bittering and 0.5 oz Saaz for aroma the mash temp was lowered from 152°F for a dryer beer (lower OG)

Recipe posted 05/31/06.